Water reconditioning by high power ultrasound combined with residual chemical sanitizers to inactivate foodborne pathogens associated with fresh-cut products
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2015Disciplina/s
Ciencias de la AlimentaciónMateria/s
Fresh produce Disinfection Escherichia coli O157:H7 Listeria monocytogenes Salmonella Typhimurium Food safetyResumen
The suitability of high power ultrasound (HPU, 20 kHz, 0.28 kW/l) combined with residual chemical
sanitizers for water reconditioning was studied. A synergetic disinfection effect was observed when HPU
was combined with peroxyacetic acid (PAA) or a commercial mix of organic acids and phenolic compounds
(OA/PC). In recycled water (RW) with a chemical oxygen demand (COD) of 500 mg O2/l, PAA
inactivated 2 log units of Escherichia coli O157:H7 at concentrations of 3.2, 6.4, 16 mg/l after 7 min, 2 min,
29 s, respectively. The OA/PC or HPU treatments alone needed 26 min treatments to achieve the same
reduction. The addition of TiO2 (5 g/l) to HPU (sonocatalysis) did not improve E. coli O157:H7 inactivation.
However, when HPU was combined with a residual concentration of PAA (3.2 mg/l), the total inactivation
of E. coli O157:H7 and Salmonella (6 log unit reductions) occurred after 11 min, but for Listeria monocytogenes
only 1.7 log reductions were detected after 20 min. When HPU was ...